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Lamb Meatballs and Collard Dolmades

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“This is a non-traditional appetizer recipe using inexpensive and plentiful collard greens rather than grapevine leaves. Half the lamb meatballs can be served plain and the other half wrapped in the leaves.”
8 appetizer portions

Ingredients Nutrition


  1. Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.
  2. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible.
  3. Heat olive oil in a large skillet, over medium high heat; cook meatballs, turning every few minutes, for a total of 6 to 8 minutes.
  4. Blanch collard greens, in batches, in a large pot of salted boiling water, just until pliable, about 1 or 2 minutes; remove with a slotted spoon to a colander.
  5. Rinse with cool water then squeeze to remove most of the moisture.
  6. With a sharp knife, cut leaves in half, lengthwise, removing stems.
  7. On a work surface, place leave sideways, put a meatball inside, then roll up like a burrito, encasing the meatball with the leaf; place seam side down on a serving dish.
  8. Repeat with remaining meatballs and leaves; serve with lemon wedges.

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